My Loco Moco

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I’m always trying to think outside the box when it comes to food. Today I decided to tackle islander comfort food and the LocoMoco. For starters, the LocoMoco is just rice, hamburger patty, fried egg, with gravy on top.

There isn’t a wrong way to do a LocoMoco and the ways I’ve seen people make it look attractive is by adding some chopped green onions, pickled daikon, or pickled red cabbage. If you don’t add any of these items, you’ll be looking a non-attractive plate full of gravy which then brings me to layering. The standard plating is rice, hamburger patty, egg, and pour gravy on top. I’ve been advocating for years that it should be rice, hamburger patty, gravy, and then egg. Why? Chefs spend time making the egg and to top it off with gravy doesn’t do any justice.

Now that I’m done with layering, I’ll tackle the amount of fat that goes into the dish. The hamburger patty is probably 80/20 ground beef which means about 20% fat. Gravy as we all know is fat, flour, and stock. The egg is fried in oil. As you can see, there are many avenue where fat can enter. Mind you, it’s probably the best thing you’ve ever tasted. Every bite brings me visuals of sitting on a tropical beach but then taking a long nap as I digest my food.

Here’s what I’ve come up with today: Loco Moco with Kobe Beef Patty, vegetarian Porcini Mushroom Gravy, and a soft boiled egg. Using the Kobe beef patty adds nothing but grandeur and snootiness. I guess the porcini mushrooms do that too. Ah, the soft boiled egg. I guess that adds even more pretentiousness to the dish. Whatever, it tasted great and I reduced the fat and added a touch of attractiveness to brown dish.

Not sure what else I can say about this dish. Try it out. No recipes this round because it’s all relatively simple.

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